Bring the stock to the boil and lower the temperature to cook
the vegetables over a moderate heat for 15 minutes.
Not exact matches
Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook
over moderate heat, stirring occasionally, until the
vegetables soften without browning.
In the same skillet, cook the chopped onion in the
vegetable oil
over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes.
Grill
over moderate heat for 20 to 30 minutes turning often or bake at 375 for 30 to 45 minutes or until the chicken is cooked through and the
vegetables are tender.
Cook
over moderate heat, stirring occasionally, until the
vegetables are tender.
Method Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4 - to 6 - quart heavy pot
over moderate heat, stirring occasionally, until
vegetables are softened, 7 to 9 minutes.
Add the onion, garlic and jalapeño and cook
over moderate heat, stirring occasionally, until the
vegetables are softened and golden, about 8 minutes.
Cover partially and simmer
over moderate heat, stirring a few times, until the
vegetables have softened completely, about 8 minutes.